{"id":6415,"slug":"boston-brown-bread-2","title":"Boston brown bread.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of rye flour","one pound of Graham flour","two pounds of corn meal","one pound of wheat flour","one quart of molasses","one and one-half quarts of milk","two ounces of salt","three ounces of baking powder"],"ingredients_norm":["rye flour","graham flour","corn meal","wheat flour","molasses","and half quarts of milk","salt","baking powder"],"steps":["Put all the flour and the baking powder in one vessel, then add the molasses, milk and salt and make a soft dough.","Fill brown bread moulds about three-fourths full, put in steam cooker for three and one-half hours, then remove from steam and bake in oven for twenty minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w133:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"50acbafc9c974d5e8f04ebec260e8e79a84ffcb32559d1c481b0bf42af235eee","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boston-brown-bread-2"}